I don't have a photo for this recipe yet, if you make it, shoot a photo for me! They tend to get eaten too fast for photos in my house. This easy recipe works great for King Trumpets and Black Pearl Trumpets. Like the photo, the fatter the stem, the larger size chips you get. Make sure to eat some yourself before sharing with your family and be prepared to make more. Enjoy!
~At least one trumpet mushroom
~Oil of your choice
~Salt, and seasonings of your choice (Salt alone is delicious in this recipe, try it the first time, then add your favorite seasonings the next time!)
Start at the bottom of the mushroom stem. Slice in thin, circular pieces, as thin as you can or as thick as you prefer. Once you reach the cap, turn it to facing up and slice into 1/4 inch thick slices. Set cap pieces aside.
In a medium bowl, combine stem slices and oil of your choice. Use just enough oil to coat all mushroom slices, toss to coat.
Heat a sauté pan over medium-high heat. Lay slices flat and evenly in the pan. You may need to do several batches depending on your pan size. Use a pair of tongs to easily flip the slices after about 2 minutes, check for a light to medium brown before flipping.
After both sides are browned, lay slices on a paper towel to cool. Sprinkle your seasonings on each batch before fully cooling.
Continue to brown remaining slices. When the stem pieces are all cooked, toss your cap pieces in a little more oil and cook these all in one batch. They brown and cook faster than the stems and will require more of a toss than flipping in the pan.
Serve and enjoy! As long as they are fully cooked through, they can last up to a week in a ziplock bag. If portions of the slices are not fully cooked, they can be stored in the fridge for up to a week and reheated in a dry pan for a few minutes.